Crab rangoons with bacon

Ingredients:

• 220 g softened cream cheese
• 4 slices of bacon
• 400 g wonton dough
• 2 cans (170 g) of crab meat, sorted
• 4 teaspoons soy sauce
• 0.5 tsp red pepper flakes
• Duck sauce, for serving

Preparation:

1. In a large bowl, combine 8 ounces softened cream cheese, 4 slices thick-fried bacon, 2 x 6-ounce cans crab meat (sort through), 3 chopped green onions, 4 teaspoons soy sauce, a few drops of Worcestershire sauce, and 1/2 teaspoon red pepper flakes.
2. Place 1 teaspoon of filling on a piece of wonton dough, brush the edges with beaten egg, then fold the dough over the corners, pinching to form a pyramid shape and seal; repeat with the remaining filling.
3. Place on a baking sheet and place in the freezer for 1 hour.
4. Fry wontons, a few at a time, in 2 inches of vegetable oil preheated to 350°F (175°C) until golden brown, about 3 minutes; drain on paper towels.
5. Serve the puff pastries with duck sauce.